In a large bowl, combine the chicken pieces with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ginger, 1/2 teaspoon of cinnamon, and a pinch of saffron. Mix well and let it marinate for at least 20 minutes.
Heat olive oil in a large pot or tagine over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the marinated chicken to the pot and brown on all sides. Remove the chicken and set aside.
Pour in the chicken broth, add the honey, and stir in the remaining spices (ginger, cinnamon, saffron). Bring to a simmer.
Return the chicken to the pot. Add the dried apricots and almonds. Cover and simmer for 30 minutes, or until the chicken is cooked through and tender.
While the tagine is simmering, prepare the couscous according to package directions.
Serve the chicken tagine over a bed of fluffy couscous. Garnish with fresh cilantro and toasted almonds.
The flavors were good, but I found the sauce a little thin. I might try thickening it with a bit of cornstarch next time. The chicken was cooked perfectly, though. Overall, a decent meal.
This tagine was a delightful culinary experience. The combination of sweet and savory elements was excellent, and the almonds added a wonderful crunch. I will definitely be making this again. It was a little too sweet for my taste, though.
Very good! I added some chopped carrots to the tagine, and it was a great addition. The sauce was rich and flavorful, and the chicken was cooked perfectly. Would make this again!
This recipe is a winner! The tagine was flavorful, aromatic, and simply delicious. The instructions are clear and easy to follow. Highly recommended for anyone wanting to try Moroccan food!
This tagine is a taste of Morocco! The spices are perfectly balanced and the chicken is so tender. I especially loved the addition of toasted almonds. This is going into my regular rotation!
